About Me

Chicken on the Green is a blog dedicated to a balance of healthy cooking and baking (both healthy and not so much...) Only recipes that are delicious enough to repeat get posted! So, hopefully my readers will try and enjoy some of the same things that I love!

Tuesday, April 12, 2011

I had never had migas before, but had read about them on a couple of blogs. So, when I received Tostitos ArtisanRecipes chips as a part of the Foodbuzz Tastemaker program, I knew just what I wanted to make! I used the Pioneer Woman's recipe as a guide. I figured she would be a trusty source, and I had never used one of her recipes before, which I can't believe knowing how popular her blog is! These were really good! In fact, I have already made them twice within a month! Of course, I did cheat by using the Tostitos chips rather than frying my own tortillas. That was one step too many for me, and the Tostitos chips were great! I think Nick accurately described them as "the adult version of Doritos." We received both the black bean and garlic flavor and the fire roasted chipotle flavor. I am not sure that Nick had a favorite between the two, but my vote was definitely for the black bean and garlic. Anyway, on to the delicious recipe...

Migas (adapted from the Pioneer Woman)Serves 4-5 peopleIngredients:

1/3 cup corn tortilla chips, broken into pieces

1 wholeJalapeno, Seeds And Membranes Removed, Finely Diced

4 wholePlum Tomatoes, Roughly Chopped

1 wholeGreen Pepper, Roughly Chopped

1 wholeRed Bell Pepper, Roughly Chopped

1 wholeMedium Onion, Chopped

12 wholeLarge Eggs

¼ cup reduced fat mexican blend cheese

1/2 TablespoonButter

1/2 TablespoonOlive Oil

¼ cup 2% milk

1/2 avocado

salt and pepper

Directions:1. In a bowl, whisk together eggs and milk. Set aside.
2. In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add chips, stirring gently to combine.
3. Reduce heat to low.
4. When the heat has decreased, pour eggs into skillet. Sprinkle with salt and pepper. Stir gently to cook with the peppers, folding mixture very gently as it cooks.
5. Add in grated cheese.
6. Once eggs are cooked and cheese is melted, removed from skillet and serve topped with avocado.